⚠️ Scanned on the Exposr app⚠️ 3D-printed meat just hit US grocery store shelves — this week. Steakholder Foods launched five products in Northeastern US retailers through KeHE Distributors, one of the largest specialty food distributors in the country: filet mignon, marbled steak, chicken breast, salmon fillet, and tuna steak. All 3D-printed. All plant-based. All designed to replicate the exact muscle fibre structure, marbling, and texture of real meat using a proprietary printing process. This is the first time 3D-printed meat products have been commercially available to American consumers in a grocery store. The technology works by layering plant proteins into fibre structures that mimic how animal muscle is arranged — creating a "whole cut" product instead of the ground, mushy texture that's plagued plant-based meat for years. They're marketed as high-protein, high-fibre, and free from the antibiotics, hormones, and veterinary drug residues found in conventional meat. But here's what consumers should be asking: what exactly is in the plant protein matrix? How is it processed? What additives are used to bind, flavour, and stabilise a product printed from a machine? The company hasn't published a full ingredient list for the retail versions yet. You can now buy a steak that was printed, not raised. Whether that's the future or not — you deserve to know exactly what's in it before you eat it. We'll scan them as soon as they're available. Scanned on the Exposr app - @exposrapp